Easy Vegan Sweet Pastry Crust (Pâte Sucrée)
Pulse together flour, sugar, ground nuts and salt until combined
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Then drizzle in vanilla and coconut oil
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Pulse until dough starts to form - adding 1 tbsp of non dairy milk if needed
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Transfer to well greased tart pan and spread around and then press dough into pan and up the sides
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Pierce the bottom of tart with fork all over then freeze for 20 min
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Blind bake for 10-15 min or fully bake for 25 min
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Use with any sweet filling you like- baked or a no bake filling
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Recipe: https://www.oliveandmango.com/white-chocolate-raspberry-tart/
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